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I have to say thanks to my mom for this post – she has greatly helped me along the ‘cleaner’ eating journey – she has done a ton of research and constantly sends me little tips and tricks along the way. Below are some of the substitutions that I do everyday in my baking and cooking. If you are interested in finding more great substitutions, I suggest you browse Pinterest – it has some amazing ideas for substitutions and recipes too!

Eggs:

For one (1) egg, you can use any of the following:

(1 Tbsp) Ground Flax Seed + (1/2 Cup) Water

(1/4 Cup) Unsweetened Applesauce

Only use if you don’t mind the taste of banana in your final creation

1/2 of a Small Banana, mashed

(1 tsp) Baking Soda + (1 tsp) vinegar

Add baking soda to dry ingredients and the vinegar to the wet – combine wet and dry at the end

(1/4 Cup) Coconut Milk Yogurt

This is also a great replacement for sour cream

Butter:

(1/2 Cup) Butter = (1/3 Cup) Oil

Canola Oil is best for general baking, olive oil for finer baking like breads

(1 Cup) Butter = (1 Cup) Dairy Free Organic Palm Shortening

Spectrum Naturals Organic Vegetable Shortening is best – they also have a butter flavor for recipes like frosting